Instant Pot Chicken Noodle Soup Recipe | Yummly
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Instant Pot Chicken Noodle Soup

Jenn Milne: "Good definitely needs more salt" Read More
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Instant Pot Chicken Noodle Soup

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  • 2 Tbsp. butter (unsalted)
  • 1 onion (large, chopped)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 1 tsp. salt (or to taste)
  • 1 tsp. pepper (or to taste)
  • 1 tsp. thyme (dry, 1 tbsp if using fresh)
  • 1 Tbsp. parsley (fresh, chopped)
  • 1 Tbsp. oregano (fresh, chopped, 1 tsp if using dry)
  • 4 cups chicken broth (no sodium added)
  • 2 lb. chicken (with skin and bones, use at least 1 chicken breast)
  • 4 cups water
  • 5 oz. egg noodles (uncooked,, about 2 cups)
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    NutritionView More

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    Calories510Calories from Fat140
    Total Fat16g25%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate34g11%
    Dietary Fiber3g12%
    Vitamin A110%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Jenn Milne 3 months ago
    Good definitely needs more salt
    Reviewer Profile Image
    YaMama 7 months ago
    Very good recipe. I used 3 chicken quarters (legs/thighs) since I prefer dark meat, it just tastes better to me and there’s a lot less less chance of finding any small bones in the finished soup. I absolutely detest having to bother with picking apart a whole chicken which takes way longer than just pulling the meat off the quarters. This recipe called for only 2 medium carrots, so I added another 2 later that I just microwaved in a bowl of water (until just tender.) Made a huge difference. Overall a really good soup, but will definitely add the turnip(?) the next time around!
    Reviewer Profile Image
    Sarah 10 months ago
    It turned out good. I made a few adjustments and added some fresh sliced ginger root, minced garlic, tumeric and a dash of cayenne and it taste even better!
    Reviewer Profile Image
    Valerie 10 months ago
    Excellent flavor and very hearty!
    Reviewer Profile Image
    Luis M. a year ago
    l was never a fan of chicken soup until I made this for my sick mom. We both agree it is the best soup ever. This recipe is a keeper. Thanks!!
    Reviewer Profile Image
    Freund a year ago
    I used celery seed instead of celery, added poultry seasoning and used broth instead of water. It was amazing, somehow it came out more like a stew than a soup, perhaps because of the celery sub. Either way it is delicious.
    Reviewer Profile Image
    Rochester 2 years ago
    Outstanding. I read how her mother added parsnips to this recipe. What an absolute necessity. I never ate a parsnip in my life until I made this recipe and it made a HUGE difference from a flavor standpoint. Follow this recipe and add a parsnip and taste the nutty sweetness that this root vegetable adds. I also added a spoonful of “Better Than Bullion”. This is likely the best chicken noodle soup I have ever had....and I made it. Add the parsnip.
    Reviewer Profile Image
    Lisa Kessler 2 years ago
    This is a great recipe and super easy! Using homemade egg noodles makes it even bette!
    Reviewer Profile Image
    Julie Stern 2 years ago
    Excellent! I added about half a tablespoon of Better than Bullion and some poultry seasoning. Best I've ever eaten, I think.
    Reviewer Profile Image
    DeniseGT 2 years ago
    I made this today. Although it was ok, I was still disappointed. Not as flavorful as I had anticipated but my lab sure slurped his down. I will make it again adding chicken bullion for a stronger broth and I'll leave the oregano out. Ty for sharing this recipe. It was quick and easy.
    Reviewer Profile Image
    Stefan 2 years ago
    The soup was perfect!!! Sooo tasty we loved it
    Reviewer Profile Image
    Marjorie Kuipers 3 years ago
    I love this recipe! It’s literally the best chicken noodle soup I’ve ever eaten let alone made myself!!!
    Reviewer Profile Image
    Rebecca McDonald 3 years ago
    Flavorful kids loved it
    Reviewer Profile Image
    Ronald Cooper 3 years ago
    Turned out great! Better than canned.
    Reviewer Profile Image
    Nicki Wilson 3 years ago
    love this recipe, it's my go to in a pinch and so filling. I double the chicken broth instead of using water & always use fresh herbs.
    Reviewer Profile Image
    Ian 3 years ago
    Really good, use 3x the salt though
    Reviewer Profile Image
    Angela Farrell 3 years ago
    Love it! Easy and quick for a Sunday meal prep for the week. I also have excluded the noodles for a delicious simple chicken soup.
    Reviewer Profile Image
    Colleen Sherman 3 years ago
    I really like this recipe and use it often with a few variations. It takes about 40 minutes start to finish, with most of that time hands off. It's become a weeknight go to. Thx!
    Reviewer Profile Image
    LeeAnne Veinot 3 years ago
    So quick, easy and delicious! I added a little poultry seasoning and savoury for extra flavour. Also, I prefer to cook the noodles separately from the soup and add them to the finished product. I then keep them in the fridge to add to the soup leftovers when warming up.
    Reviewer Profile Image
    Really good and easy to make
    Reviewer Profile Image
    Simon Shearman 4 years ago
    Great quick and delicious meal for winter. Remember to separate a few servings before putting in the noodles if you want to freeze some, will reheat much better!
    Reviewer Profile Image
    santo 4 years ago
    Amazing. So easy. Most flavorful chicken noodle soup I ever had
    Reviewer Profile Image
    Peggy Wold 4 years ago
    I have made something similar to this recipe in the past it would take about 2hrs on stove top this recipe was very tasty and comforting great to cut back on time and use only one pot. Highly recommend.